Here’s the easiest way to make a delectable gluten free ice cream cake that’s ready in minutes. For this single serving chocolate ice cream cake, I used a silicone mini bundt pan. Similar pans are available at Michaels and online, but I still haven’t found more like the ones I own and love. If you don’t have a mini bundt pan, use a six or eight ounce mug.
You could split the cake in half horizontally to fill with an ice cream layer . . . or just drop a scoop of ice cream right on top. Remember, if you judge ice cream cakes, you have no time to love them. This cake would be really great topped with a scoop of chocolate dairy free ice cream.
Taste testers were especially impressed with the magic shell topping. Was it the cool transformation to hard shell or the peppermint flavor? Probably both.
Topping or not, it’s all good. You can’t go wrong with ice cream cake.
Need an ice cream cake, like right now? No problem. Use a microwave to make a chocolate cake that's ready in minutes. Top with ice cream and homemade magic shell.
- 1 tablespoon oil (coconut or olive)
- 2 tablespoons melted ice cream or coconut milk (see notes)
- 1 tablespoon applesauce
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon peppermint oil
- 3 tablespoons gluten free flour
- 2 tablespoons sugar
- 1.5 tablespoons unsweetened cocoa
- 1/4 teaspoon baking powder
- Pinch of baking soda
- Pinch of salt
- Scoop of ice cream or gelato
- Magic Shell Topping
- 2 teaspoons coconut oil
- 3 tablespoons chocolate chips
- 1/4 teaspoon peppermint oil
In a 6 or 8 oz. microwave safe mug, melt coconut oil. Add milk, applesauce, pure vanilla extract, peppermint oil, gf flour, sugar, cocoa, baking powder, baking soda, and salt. Stir well.
For mug - Cook for 45-50 seconds at full power (in a 1500 watt oven).
For pan - Pour batter into a 6 oz.silicone mini cake pan. Set on a paper towel in the microwave, just to be on the safe side. Cake will puff up and could potentially spill over while cooking. Cook for 45-50 seconds at full power (in a 1500 watt oven). Let cool a bit before removing from pan. Cake will pop out easily from the silicone pan.
Cook time will vary depending on how powerful your microwave is.
Top with a scoop of ice cream or dairy free gelato.
For magic shell topping - In a microwave safe cup, melt coconut oil and chocolate chips. Add peppermint oil. Stir until combined. Drizzle over ice cream cake. Sauce will harden in about a minute.
I love coconut milk for baking, but grab whatever is handy - hemp or almond milk, or perhaps melted ice cream. Why not?
Find more swoon-inducing chocolate recipes for Valentine’s Day here.